Thin dough cakes Udmurt tabani

Udmurt tabani - hot, ruddy, oily, like the sun! Tabani, Udmurt cakes made of sour dough, a little resemble Russian pancakes or fritters. The preparation of Udmurt taban has its own nuances. They are baked necessarily in a cast-iron frying pan, in a Russian oven and on an open fire. As my friend from Udmurtia put it, the fire should caress the taban. They eat them hot with zyret. Zyret is a kind of sauce for taban. Zyrets can be sweet and salty, cottage cheese, potato, eggs with milk. I took the risk to cook tabani on a gas stove, due to the absence of a Russian oven in urban conditions. It turned out delicious too. However, I cooked on a cast-iron frying pan and high heat. You really need to eat tabani hot, after cooling down they lose their charm. Tabani is a festive dish. It is prepared for Shrovetide, for dear guests or when they want to please the kids.

Tatiana Maslova

The author of the recipe

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Composition / ingredients

servings:

Taban dough:

Wheat flour

500

Sugar

Dry yeast

Vegetable oil

Water (the dough should be liquid, so you can use more.)

Salt

to taste

Butter (for greasing tortillas)

Zyret:

Milk

Eggs

Wheat flour

Salt

to taste

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 4 g

Fats 19 % 6 g

Carbohydrates 69 % 22 g

154 kcal

GI: 5 / 0 / 95

Step-by-step cooking

Cooking time: 5 h

Step 1:
Dough preparation products. You need about a liter of water, but you need to focus on the consistency of the dough. The dough should be liquid.
Step 2:
Dissolve yeast in warm water.
Step 3:
Add sugar
Step 4:
Add vegetable oil.
Step 5:
Mix all the ingredients.
Step 6:
Add flour and knead the dough.
Step 7:
The dough should resemble liquid sour cream. It is best to start preparing the dough on 2 cups of water, and when kneading, add water and bring the dough to the desired consistency. Put the dough in a warm place for 2-3 hours to wander.
Step 8:
During fermentation, the dough must be monitored, periodically kneaded.
Step 9:
Pour the dough, approximately 3-4 mm thick, onto a highly heated, necessarily cast-iron frying pan.
Step 10:
Taban is fried from 2 sides.
Step 11:
Each tortilla must be lubricated with a small piece of butter
Step 12:
Ready-made tabani can be cut into four parts and there is dipping in zyret. You can not cut it, put the zyret in the middle and roll it into a tube.
Step 13:
Ingredients for the zyret.
Step 14:
Beat the egg
Step 15:
Add flour and milk to the beaten egg. Beat, then pour the whipped mass into a stainless steel saucepan and heat until thickened and bubbles appear.
Step 16:
Add butter to the finished sauce, mix salt and cool. If you want to cook a sweet zyryat, you can add 1/4 cup of sugar.
Step 17:
Zyryat can be put in the middle of the tortilla roll and eat. You can just dip the taban in the zyryat.